Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization

Autores
Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.
Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Materia
Biopolymers
Modification
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/16283
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/16283
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinizationMoran, Juan IgnacioCyras, Viviana PaolaGiudicessi, Silvana LauraErra Balsells, RosaVazquez, AnaliaBiopolymersModificationRheologyhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaWiley2011-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16283Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-34201097-46280021-8995enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/app.33347/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1002/app.33347info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:40:04Zoai:ri.conicet.gov.ar:11336/16283instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:40:05.22CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
spellingShingle Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
Moran, Juan Ignacio
Biopolymers
Modification
Rheology
title_short Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_full Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_fullStr Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_full_unstemmed Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
title_sort Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
dc.creator.none.fl_str_mv Moran, Juan Ignacio
Cyras, Viviana Paola
Giudicessi, Silvana Laura
Erra Balsells, Rosa
Vazquez, Analia
author Moran, Juan Ignacio
author_facet Moran, Juan Ignacio
Cyras, Viviana Paola
Giudicessi, Silvana Laura
Erra Balsells, Rosa
Vazquez, Analia
author_role author
author2 Cyras, Viviana Paola
Giudicessi, Silvana Laura
Erra Balsells, Rosa
Vazquez, Analia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biopolymers
Modification
Rheology
topic Biopolymers
Modification
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.
Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
description Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.
publishDate 2011
dc.date.none.fl_str_mv 2011-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/16283
Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-3420
1097-4628
0021-8995
url http://hdl.handle.net/11336/16283
identifier_str_mv Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-3420
1097-4628
0021-8995
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/app.33347/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1002/app.33347
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782069328314368
score 12.982451

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